Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.

Inaugurating the VCH Food Science and Technology series, this practical volume provides up-to-date coverage of all aspects of production, technology, and applications for starch hydrolysis products produced around the world. It also provides details of factory design and construction, analysis, quality control, waste treatment, legal aspects, metabolism, and industry economics. Included is a list of some 200 producers and a directory of suppliers of equipment, ingredients, and technology from around the world. Annotation copyright by Book News, Inc., Portland, OR

Here is complete, up-to-date coverage of all aspects of hydrolysis products, the largest end use of starches - production, technology, and applications worldwide; factory design and construction; product applications, analysis, quality control, and waste treatment; legal aspects; metabolism and industry economics. Also included is an international list of 200 starch hydrolysate producers, a list of fructose-bearing syrup manufacturers (with estimated tonnage), and a directory of suppliers of equipment, ingredients, and technology.